Vegan Coconut Macaroons are sweet, chewy and moist with a lightly toasted exterior. They are a gluten free cookie and easy to make with only 6 ingredients (+ optional chocolate for dipping).
Macaroons are cookies made up of shredded coconut, sugar, sometimes almond flour, and usually egg whites and condensed milk. Not to be confused with a “Macaron” which is a French cookie that is meringue based with some sort of filling.
I tried a few versions of these coconut macaroons before I found the winning recipe! Instead of condensed milk, I use a bit of coconut cream/milk and instead of egg whites aquafaba works it’s magic here.
These cookies are so addictive, I think you are going to love them. They are:
- Naturally Gluten Free
- Oil Free
- Chewy, moist and sweet in the middle
- Slightly toasty on the outside
- Dipped in chocolate (though this part is optional)
How do you make Vegan Coconut Macaroons?
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
TIP: If you don’t like the texture of shredded coconut, you can use a food processor or high powered blender to break up the coconut into smaller flakes. Just don’t process or blend too long, or it will start to release juices and affect the recipe negatively.
Now add 1/2 cup of the coconut cream from the top of a can of coconut, plus 1/4 cup of the watery part in the can. If your cream is not soft at all, microwave it for 10-20 seconds until it softens a bit.
Add the bag of sweetened coconut flakes, 1/2 cup of almond flour, 1 teaspoon of vanilla, 1/2 teaspoon almond extract and 1/4 teaspoon salt. Mix together well with a large spoon.
In another bowl, whip the liquid from a can of chickpeas with a hand mixer with 1/4 teaspoon cream of tartar (optional, but it helps) until stiff peaks form, 3-6 minutes. Measure 4 tablespoons of the stiff aquafaba and fold it into the coconut mixture (stir in gently until combined).
Using a cookie scoop or tablespoon, form heaping tablespoons of the mixture into mounds on the prepared baking sheet, spaced an inch apart.
Bake for 23-25 minutes, until the tops and edges are golden. Let cool on the pan for a few minutes, then transfer to a cooling rack.
If you want to dip them in chocolate like I did, melt 8 ounces of dairy free chocolate chips (or chocolate bars) in the microwave in 30 second intervals, stirring in between, until smooth and melted. You may also use the double boiler method, but I use the microwave.
Dip the bottoms of the macaroons in the chocolate, using a fork as they are quite fragile. Place them back on the parchment paper line baking sheet, then place in the refrigerator for 10-15 minutes, until set.
How to store vegan coconut macaroons:
These cookies keep well in a covered container at room temperature for 4-5 days, or the refrigerator for at least a week.
Can they be frozen?
They freeze wonderfully. In fact, my favorite way to eat these is straight from the freezer! I simply placed them in a freezer bag, for easy grabbing when I want a sweet treat.
For more vegan & gluten free desserts, check these out:
- Chickpea Blondies
- Vegan Peanut Butter Cups
- Vegan Gluten Free Chocolate Chip Cookies
- No-Bake Layered Raspberry Cheesecake
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Vegan Coconut Macaroons
- 3/4 cup full fat coconut milk (use mostly the creamy white part)
- 14 ounces sweetened coconut flakes
- 1/2 cup almond flour
- 1 teaspoon pure vanilla extract
- Optional: 1/2 teaspoon almond extract
- 1/4 teaspoon salt
For the Aquafaba:
- 4 tablespoons whipped aquafaba
- 1/4 teaspoon cream of tartar
Optional Chocolate Dip:
- 8 ounces dairy free chocolate chips
- Preheat the oven to 325 degrees F and line a large cookie sheet with parchment paper.
- Scoop out the creamy white part from a can of coconut milk, then add liquid from the can as needed to measure 3/4 cup. You want mostly the cream here, but 1/4 cup of the clear liquid is fine and what I used. If it's very hard, microwave for 10-20 seconds to soften.
- Add the coconut milk/cream to a large bowl, along with the sweetened coconut flakes, almond flour, vanilla and almond extracts, and salt. Stir together with a large spoon until well combined.
- For the Aquafaba: This is your egg white substitute. Pour the liquid from a can of chickpeas into a medium sized bowl. Add 1/4 teaspoon cream of tartar to the bowl and beat with a hand mixer until stiff peaks form, 3-6 minutes. Measure 4 heaping tablespoons of the stiff aquafaba and add to the coconut mixture. Stir in gently until combined.
- Using a small cookie scoop or tablespoon, scoop heaping tablespoons and form into mounds on the prepared baking sheet, placing about 1 inch apart.
- Bake in the middle rack of the oven for 23-25 minutes until the top and edges are golden and toasty. Let cool on the pan for 10 minutes before transferring to a cooling rack to cool completely.
- Optional Chocolate Dip: Heat chocolate chips in a small bowl in 30 second increments, stirring in between, until the chocolate is smooth and melted. Dip the bottom of each macaroon in the chocolate, gently, using a fork as they are quite fragile. Return to the parchment lined pan, and place in the refrigerator to allow the chocolate to set for 10 minutes.
- Store leftover cookies at room temperature in a covered container for up to 4-5 days, the refrigerator for 1 week, or in the freezer for longer. They are delicious straight out of the freezer! Enjoy!
- Calories listed are with the optional chocolate dip.
- If desired, you can break up the coconut smaller using a food processor or blender. Just don't over blend or it will start to release juices and won't work.
- If you have an almond allergy, you may be able to substitute regular flour, brown rice flour or gluten free flour blend for the almond flour. And omit the almond extract.